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Home » Recipe Index » Meat and Poultry » Beef in Creamy Mushroom Sauce

Beef in Creamy Mushroom Sauce

Published: Dec 12, 2020 · Modified: Dec 12, 2020 by Lalaine Manalo · This post may contain affiliate links

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Make dinner extra delicious with fork-tender beef, and delectable mushroom gravy served over steamed rice, mashed potatoes, or egg noodles! This Beef in Creamy Mushroom Sauce is easy to make and cooks in one pan!

Beef in Creamy Mushroom Sauce in a red skillet
Beef in Creamy Mushroom Sauce

Beef in creamy mushroom sauce is one of my favorite dishes to make for Christmas and let me just say, it rightfully deserves its spot on the Noche Buena table. Loaded with fork-tender beef, mushrooms, and creamy gravy, it's sure to be a party hit!

If you love lengua or burger steak in mushroom sauce, this beef tips version delivers the same delectable flavors but requires less effort. It's cooks in under an hour and one pan!

Beef in Creamy Mushroom Sauce over steamed rice in a white bowl

 

 

The recipe starts with pan-searing the beef until lightly browned, simmered in broth until fork-tender, and the sauce is finished off with a generous addition of table cream for an extra dose of yum.

You get a rich, hearty dish that's absolutely heaven served over steamed rice, mashed potatoes, or noodles!

sliced beef, button mushrooms, and minced garlic in bowls

 

Ingredients for Beef in Creamy Mushroom Sauce

  • Beef - the recipe calls for sirloin which you can cut into thin slices, strips, or cubes
  • Mushrooms - I used canned whole mushrooms, but feel free to swap with fresh button or cremini mushrooms. Just slice and cook a little longer during the first step of the recipe.
  • All-purpose cream - you can substitute with heavy cream, evaporated milk, or sour cream.

sauteing button mushrooms in a pan

Cooking tips

  • For a more tender chew, slice the beef across the grain. You can freeze the meat for about 20 minutes or until partially firm to make slicing easier.
  • Do not overcrowd the pan and sear on high heat so the meat will brown nicely.
  • This is a one-pan meal; there's no need to clean the pan after searing the beef. Those browned bits bring incredible flavor!

cooking beef in pan with mushroom sauce

  • Once the cream is added in, lower heat and continue to cook at a simmer as the cream might curdle and separate on high heat.
  • For extra depth of flavor, add condensed cream of mushroom soup. Reconstitute a 10-ounce can with the beef broth and omit the cream.

creamy beef and mushrooms in a skillet

How to serve

  • This creamy beef in mushroom gravy is easy enough to make for everyday family dinners yet fancy enough for special occasions. Serve with mashed potatoes, steamed rice, or egg noodles and your favorite roasted vegetables for a hearty meal that's sure to wow the crowd!
  • Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
  • To reheat, place in a saucepot and heat until warmed through. Add more broth, water, or milk to loosen consistency if needed.

More Beef Recipes

  • Beef and Baby Corn Stir-fry
  • Beef Tapa
Beef in Creamy Mushroom Sauce in a red skillet
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4.38 from 37 votes

Beef in Creamy Mushroom Sauce

Beef in Creamy Mushroom Sauce with fork-tender beef and a delectable mushroom gravy that's delicious over steamed rice, mashed potatoes, or egg noodles. Easy to make and cooks in one pan!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Entree
Cuisine: Filipino
Servings: 6 Servings
Calories: 428kcal
Author: Lalaine Manalo

Ingredients

  • 3 pounds beef sirloin
  • salt and pepper to taste
  • canola oil
  • 1 can (8 ounces) whole mushrooms, drained
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • ¼ cup flour
  • 3 cups beef broth
  • 1 cup table cream
US Customary - Metric

Instructions

  • Cut the beef across the grain into ¼-inch thick slices.
  • In a bowl, season beef with salt and pepper to taste.
  • In a wide pan over medium-high heat, heat about 1 tablespoon oil. Add mushrooms and cook for about 30 seconds. Remove from pan and keep warm. 
  • Add another tablespoon of oil to the pan if needed. Add beef in a single layer and sear for about 2 to 3 minutes per side or until lightly browned. Do not overcrowd pan, cook beef in batches as needed. Remove meat from the pan and keep warm.
  • In the pan, add the butter.
  • When melted, add onions and garlic and cook until softened.
  • Add flour and continue to cook, stirring regularly, for about 1 to 2 minutes.
  • Gradually add broth, whisking regularly to prevent lumps.
  • Add beef. Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 1 to 1 ½ hours or until meat is fork-tender. Add more broth or water in ½ cup increments if the liquid is getting too thick before the meat is fully tender.
  • Add all-purpose cream and stir to distribute. Season with salt and pepper to taste. 
  • Add mushrooms. Continue to cook for another 1 to 2 minutes or until mushrooms are heated through. Serve hot.

Video

Notes

  • For a more tender chew, slice the beef across the grain. You can freeze the meat for about 20 minutes or until partially firm to make slicing easier.
  • For extra depth of flavor, use condensed cream of mushroom soup. Reconstitute a 10-ounce can with the beef broth and omit the cream.

Nutrition

Calories: 428kcal | Carbohydrates: 7g | Protein: 51g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 151mg | Sodium: 679mg | Potassium: 899mg | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 1.7mg | Calcium: 74mg | Iron: 4.7mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Bing says

    January 30, 2020 at 11:09 pm

    hi what if i use po fresh mushrooms it is okay to cook it with butter first? thanks

    Reply
    • Lalaine Manalo says

      December 12, 2020 at 1:15 am

      Yes 🙂

      Reply
  2. Ms. Nori says

    September 05, 2019 at 7:43 am

    Hello! I wish to know what beef broth did you use for this recipe? I’m having a hard time deciding. Is it a store bought broth? (If yes, kindly tell me what brand) thank you so much! (If you guys have any recommendations/tips, let me know) thank you!

    Reply
    • Lalaine Manalo says

      September 07, 2019 at 10:08 pm

      Hello!

      I use any brand of beef broth; usually the one in tetra pack 🙂

      Reply
  3. Nathan says

    April 09, 2019 at 4:42 pm

    5 stars
    This recipe is the bomb! And if you don't want rice to put this on top of then you can do mashed potatoes. or even mix in roasted red or gold potatoes. Add egg noodles and you have the best stroganoff ever made. Recipe is awesome 👌 thank you for sharing.

    Reply
    • Lalaine Manalo says

      April 09, 2019 at 5:49 pm

      Thank you so much, Nathan, for the feedback. I am glad you enjoyed the recipe. And yes, this has very similar taste to beef stroganoff. Ultimate comfort food 🙂

      Reply
  4. Harry Lyon says

    February 06, 2019 at 10:24 pm

    Is this good with Ginebra Quattro kantos or better with Red horse?

    Reply
    • Lalaine says

      February 07, 2019 at 6:47 pm

      I am sorry, I don't drink 🙁

      Reply
  5. Josephine says

    December 18, 2018 at 2:37 pm

    Add table cream and stir to distribute. When meat is tender, add cream. Stir to disperse.

    I got confuse with this one. What's the other cream? Is there other cream other than the table cream?

    Reply
  6. Josephine says

    December 18, 2018 at 2:34 pm

    "Add table cream and stir to distribute. When meat is tender, add cream. Stir to disperse."

    Sorry. I'm confused with this one. Is there other cream than the table cream?

    Reply
    • Lalaine says

      December 18, 2018 at 9:03 pm

      Hello Josephine,

      I apologize for the confusion. No, other creams other than the table cream. It was an error on my part, I typed that instruction twice 🙁

      Reply
  7. Sherina says

    July 04, 2017 at 2:53 am

    Hi! Can I use pork instead?

    Reply
    • Lalaine says

      July 08, 2017 at 8:40 pm

      Yes, you can. Pork loin will be great for this recipe. Enjoy!

      Reply
  8. Kubing says

    April 17, 2017 at 9:53 pm

    Thanks for sharing this recipe. Just finished cooking this dish for our lunch paired with grilled potato balls. So yummy! 🙂

    Reply
    • Lalaine says

      April 17, 2017 at 11:02 pm

      Thank you for the feedback, I am glad you enjoyed it. I am intrigued with the grilled potato balls, I am going to try that next time. 🙂

      Reply
  9. Newbie Cook says

    August 21, 2016 at 9:25 pm

    How to make the beef broth Mam? Thank you. Newbie cook.

    Reply
    • Lalaine says

      August 24, 2016 at 11:55 pm

      I usually buy ready made from the grocery store. You can also use beef bouillon dissolved in water.

      Reply
  10. Mark says

    May 09, 2016 at 7:56 pm

    Hi Tita Lalaine. What's a good alternative cut to sirloin beef?

    Reply
    • Lalaine says

      May 09, 2016 at 7:58 pm

      You can use beef shanks, chuck roast or any beef stew meat, if you like. Just adjust the amount of liquid and add in 1/2 cup increments if needed.

      Reply
  11. gabrielle manaloto says

    May 02, 2016 at 9:54 am

    Hi Lalaine,
    Would this recipe hold good in a bain marie? Im a bit worried that the sauce might curdle or separate.
    It looks like a very lovely dish, would like to make it for crowd

    Reply
    • Lalaine says

      May 02, 2016 at 1:50 pm

      Hello Gabrielle

      I always serve this for parties, buffet-style on a chafing dish, and I've never experienced the sauce curdling. The cream/milk has already thickened with the flour so it won't separate anymore. The only thing in keeping it on chafing dish/bain maire for extended period of time is the sauce continues to thicken. I suggest making the sauce thinner to allow for the long holding time in a bain marie. Please let me know if there is anything else I can help with.

      Reply
  12. Nina says

    March 20, 2016 at 8:11 am

    Made this last night and it was so good! Both my husband and I loved it!

    Reply
  13. zen says

    February 23, 2016 at 3:27 pm

    Will try this recipe today. We're newly weds and want to cook this for my husband. I love beef!
    Thanks for your scrumptious recipe! I've been looking this recipe since I saw it in the TV ads of Nestle Cream.

    Reply
    • Lalaine says

      February 24, 2016 at 8:41 pm

      I hope the hubby likes it 🙂

      Reply
      • Dave rogence says

        May 07, 2020 at 11:48 pm

        Can i use cornstarch as an alternative.. i dont have flour

        Reply
        • Lalaine Manalo says

          December 12, 2020 at 1:12 am

          Yes, you can substitute cornstarch but add it the end. Dissolve it with cold water to make a slurry and then add when the beef is already tender. Whisk regularly to prevent lumps.

          Reply
  14. Lou Lucas says

    February 19, 2016 at 10:28 am

    Hi Lalaine!

    Love the recipes and I would love to get a copy of your cookbook. Where can I find one?

    Reply
  15. Delia says

    February 14, 2016 at 3:28 am

    5 stars
    In your recipe of Beef in creamy mushroom sauce, step # 3, second sentence....did you meant add the FLOUR instead of BUTTER again to cook? As usual, the recipe sounds delicious. I will try this today. Happy Valentines Day Ms Lalaine and thank you for all of your scrumptious recipes! God bless,

    Reply
    • Lalaine says

      February 14, 2016 at 1:09 pm

      Thanks, Delia. I corrected the recipe 🙂

      Reply
      • Delia says

        February 16, 2016 at 11:25 am

        You are welcome! And by the way, I cooked it last weekend and it was delishhhh!
        Served it over white rice. Perfect for our freezing weather here in NYC..worth 5 stars!
        I highly recommend. Thanks for all of your scrumptious recipes! God bless.

        Reply
        • Lalaine says

          February 19, 2016 at 1:50 am

          Thanks, Delia 🙂

          Reply
      • Kate says

        March 10, 2020 at 6:41 am

        Hi. I have made this for our Christmas party and everyone liked it! Thank you very much for the recipe.

        Pwede ko kaya siya ilagay sa freezer bag, i-freeze then i-thaw pag gusto ko na kainin? Gagawa ako ng marami sana para may ready kami na food anytime 🙂

        Reply
        • Lalaine Manalo says

          December 12, 2020 at 1:15 am

          I prefer not to freeze this dahil yung cream naghihiwalay pag na-freeze and na-thaw. It still taste good so if you don't mind yung texture, go ahead 🙂

          Reply
    • Miguel says

      September 30, 2019 at 2:22 am

      Hi Lalaine,
      I was thinking of using oxtail for this recipe. My questions is how long should I cook this with my instant pot (pressure cook).? How many pounds of oxtail is ideal for 6 persons? Thanks in advance. 🙂

      Reply
      • Lalaine Manalo says

        December 12, 2020 at 1:12 am

        I'm sorry, but I haven't tried cooking oxtail in the Instant Pot. I don't want to guide you wrong 🙁

        Reply
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